publicações selecionadas
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artigo de revista
- A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil. Food Chemistry. 2021
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 2021
- Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International. 2017
- White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017
- Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods For Human Nutrition. 2017
- Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil). Food Research International. 2016
- Phenolic compounds from yerba mate based beverages – A multivariate optimisation. Food Chemistry. 2016
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documento